Select fresh beans with bright green pods that are firm and plump. Dried beans need soaking for several hours before cooking, preferably overnight. Allow about 55g/2oz dried weight of pulses per ...

These beans are best eaten when young and tender, as they can become tough towards the end of the season. Look for beans with fresh green skins and a firm texture with no brown spots. They should ...

The starter might delight the senses and the dessert satisfies the sweet tooth, but it’s the main course that we all look forward to the most. It’s the centrepiece of any meal – whether part of a ...

This is the perfect main course salad for lunch ... This has proved one of the most popular recipes in the Cookery Course over the years, and the Redcurrant, O... This has proved one of the most ...

When the air starts to get crisp and the days grow shorter, nothing brings more comfort than a warm casserole fresh out ...

This creamy chicken Florentine casserole combines tender pieces of chicken, fresh spinach and a rich, creamy sauce, all baked ...

Don't miss out on all your favorite holiday dishes just because there's no turkey! These vegetarian Thanksgiving recipes ...

Canned beans make it sturdy enough for a main course. For a comforting lunch or dinner, serve with grated Gruyère on top and chunks of country bread as an accompaniment. Combine the water, leek, ...